PORTOFINO LAMB AND ARTICHOKE RISOTTO

PORTOFINO LAMB AND ARTICHOKE RISOTTO image

Yield 3 servings

Number Of Ingredients 10

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1 T olive oil
1 1/2 t butter
1/4 c chopped shallots
1 c uncooked Arborio rice
1/4 c red wine
3 c chicken broth, heated and divided
1/4 c and 2 T grated Asiago cheese
1 c diced leftover roast lamb, warmed
1/2 clove garlic, minced
6.5 oz jar marinated artichoke hearts undrained and chopped

Steps:

Heat oil and butter in large saucepan over medium heat. Stir in the shallots and saute for 2-3 minutes. Pour in the rice and stir well to coat, about 1 minute. Pour in the wine and allow it to get absorbed by the rice, about 2-3 minutes. Stir in the broth 1/2 c at a time, waiting until the rice absorbs each 1/2 c before adding the next 1/2 c. Repeat this until you have used all but 1/4 c of broth, reserving this for later. After about 20 minutes, the rice should be tender but firm. Turn off the heat. Stir in the remaining 1/4c of broth, cheese, leftover lamb, garlic and artichoke hearts. Stir well to combine with the rice and serve on warm dinner plates.